Chicken & Blueberry Pasta Salad

Description:

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4.

Ingredients:

1 pound boneless, skinless chicken breast, trimmed of fat

8 ounces whole-wheat fusilli or radiatore

3 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

1/3 cup reduced-sodium chicken broth

1/3 cup crumbled feta cheese

3 tablespoons lime juice

1 cup fresh blueberries

1 tablespoon chopped fresh thyme

1 teaspoon freshly grated lime zest

1/4 teaspoon salt

Preparation:

1

Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.

2

Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.

3

Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.

4

Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.